These hearty greens – callaloo, collards, Swiss chard, escarole – stand up to cooking, adding color, flavor, texture and nutrition to soups, stews and sauces. In South Florida, you’ll find locally ...
- 2 tablespoons olive oil
- 2 teaspoons coarsely ground black pepper
- 1 large or 2 small heads of escarole, rinsed, dried, cored, and coarsely chopped
- 2 garlic cloves, pressed or minced
- 1 15-oz. can white beans (such as great northern), drained and rinsed, or 2 cups cooked
- 2 1/2 cups vegetable broth
- 1/2 teaspoons kosher salt
- 1 12- or 16-oz. bag frozen ricotta cavatelli
- 1/2 cup shaved Parmigiano Reggiano cheese
Bring a pot of salted water to a boil. Meanwhile, heat oil in a large sauté pan over medium heat; add black pepper and stir. Next, add as much escarole to the pan as will fit – you may need to do this in 2 batches. Cook, tossing frequently, adding more escarole as room becomes available. Once all the greens are wilted, add garlic and then beans. Gently mix to incorporate, being mindful not to crush the beans; then add the broth and salt. Let the mixture cook for about 1 minute, stirring occasionally; then lower heat to mediumlow, cover and let simmer while the cavatelli is cooking. Cook cavatelli according to package directions. Once cooked, drain, reserving ½ cup of the cooking liquid. Add pasta to escarole; toss to incorporate. If the mixture is a bit dry, add some of the cavatelli cooking liquid. Taste for seasoning. Transfer to a serving platter and top with cheese. Serve immediately.